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Copycat Red Lobster's Crab Alfredo
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Now you can copy the delicious alfredo sauce served at Red Lobster. It's an easy cream sauce made with fresh crab and served over pasta. You can easily vary the recipe and substitute lobster, shrimp, chicken, or broccoli for the crab meat.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
20 reviews
2 comments
ingredients
4 tablespoons butter or margarine
4 tablespoons flour
2 cups half and half or heavy cream if you really feel wicked
1/2 cup freshly grated parmesan cheese, more if desired
salt and white pepper to taste
1 pinch cayenne pepper, optional
8 ounces cooked snow crab meat, cut into chunks
directions
In a large saucepan, melt the butter over medium heat. Stir in the flour until mixed and cook, stirring constantly, until it starts to bubble. Do not let the flour brown.
Over medium heat, whisk the half and half into the flour mixture with a wire whisk. Continue to stir until the mixture thickens.
Stir in the Parmesan cheese and add salt and white pepper and the optional cayenne to taste. Let the sauce simmer for 4-5 minutes (do not let it boil) then add the cut up crab meat. Stir and heat over low heat just until the crab is heated.
Serve the crab alfredo sauce over cooked pasta with additional grated Parmesan.
nutrition data
447 calories, 22 grams fat, 8 grams carbohydrates, 52 grams protein per serving. This recipe is low in carbs.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
April 9, 2021
Itâs snow crab season and I thought of many Red Lobster crab alfredo plates that I used to enjoy. Thankfully this copycat was even better than what I remembered. Followed recipe as written (used 10% coffee cream) and was rewarded with a pasta dish sinfully rich, decadent & delicious, chock full the freshly cracked cooked snow crab meat I just liberated from their legs. Will make again. Next April!
June 10, 2020
Doubled the recipe and it turned out perfect. Quick and easy and YUMMY! Thanks
March 2, 2018
Tried it tonight Very good! I used no flour for a low carb recipe. It came out wonderful INGREDIENTS:(Low Carb) 4 Tablespoons butter or margarine Xanthan Gum for thickening about 1/4 Tsp 2 cups half and half or heavy cream. 1/2 cup freshly grated Parmesan cheese, (more if desired) Salt and white pepper to taste 1 pinch cayenne pepper, optional 1 tsp Sriracha sauce (if desired) 8 ounces shrimp or cooked snow crab meat, cut into chunks DIRECTIONS: In a large saucepan over medium heat: Melt the butter, add the heavy cream and Parmesan cheese, only adding Xanthan gum in pinches as it warms up. (do not let it boil) (Xanthan takes time to thicken) (Don't use too much Xanthan gum or it will get slimy) If you aren't sure about how much Xanthan gum to add, use regular Parmesan, but using less Xanthan gum to help bring it to your desired thickness. Stir until thickened and creamy, add Salt, White Pepper and cayenne pepper to taste, Stir in Sriracha sauce, add the seafood, Stir and heat over low heat just until the seafood is heated. Serve over cooked pasta with additional grated Parmesan.
January 6, 2016
I'm no expert but i used basically the same recipe but added cream cheese. Was almost exactly Red Lobsters
May 22, 2015
This was too bland and too creamy for me. It did not remind me of Red Lobster's dish at all! I used real crabmeat, real half and half, and real parmesan. So disappointing, but I see others loved it. Onward and upward!
September 22, 2014
Fantastic recipe!!
June 28, 2014
Varied this to make appetizers, spread on crisp sliced bread to make bruschetta. Amazing!
November 2, 2013
This was good but kinda bland with all the cream and flour. Needed garlic for sure. Maybe some onions.
July 9, 2013
I made the sauce a little richer by using half heavy cream and half half-n-half. Not quite as fattening as using all cream but adds some body to the sauce. I used fake crab and a little more parmesan. Served it with fettucine.
May 14, 2011
This was delicious! It's really fast and easy to make and every bit as good as the Red Lobster one. I used shrimp and scallops and cooked them in butter and garlic. I'm glad I followed the suggestions to add garlic to the butter when making the sauce and to use extra cayenne. It was the perfect flavor!
December 8, 2010
I love this recipe! I think I like it even better than Red Lobster's version - this was creamier.
October 14, 2010
This sauce was wonderfully creamy, but it just lacked a little something as is. I think next time, I'll add a bit of garlic to the butter while it melts to get a little extra flavor in there. And definitely a little more cayenne pepper. To the sweet boy who made this for his wife, I'm sure even without exact measurements she absolutely loved it. :] Personally, I'd use about a quarter teaspoon of salt and pepper to start with, then taste the sauce and see if you want more. With the cayenne pepper, even an eighth of a teaspoon can turn up the heat too much, so you want to sprinkle it lightly, just enough that you can see a little tint of red -- you don't want it to pile up though. Stir it, taste it, add more if you want more spice.
December 4, 2009
I made this for my Sweetheart last might. Crab Alfredo over Linguine is one of his favorite dishes and I had never had it, so I was a little nervous. Last night he pronounced it officially divine, and by gum it was- It was fabulous. I used heavy cream, a slight pinch of dried hot pepper, Spelt flour instead of white for the roux, and used Blue Crab instead of Snow. This recipe is so easy and fast- just a little over 25 min from melted butter to finished product! I had made Angelhair pasta by hand, so that's what the Alfredo went on top of. DEE-lish! The leftovers can go into a quiche or Seafood Benedict...Yummm I highly recommend this recipe to a cook with any (or no) level of experience!
Just a thought - for those of us who may need a little help, directions like "Salt and white pepper to taste" and "a few grains of cayenne pepper" aren't helpful... The goal is to match the original, and by the reviews you've got a good recipe here, but maybe a suggestion as a place to start with how much of these ingredients, at least when I make it the first time. Sure, i could get my wife's input (she's the cook, not me) but that would kinda ruin the surprise!
August 11, 2009
Delicious! Love Red Lobster's version and this is really just as good. I used heavy whipping cream instead because it's all I had. Turned out so thick, creamy and delicious. I'd give it 10 stars if I could!
March 6, 2009
Wonderful Recipe, just added a few extra touches according to taste.
January 3, 2009
Great dish!!! I would suggest adding just a little bit more whipping cream and a little less flour. It was a little bit grainy tasting. I added Parmesan and garlic into the sauce while it was cooking... MMMMMMM MMMMMM Good!!!!
December 4, 2008
So delicious, even when I used fat free half and half (land o lakes).
Just a hint. Red Lobster is a "sister" to Olive Garden. I believe the Alfredos are similar.
April 3, 2007
Tasted just like the real deal at Red Lobster. I added some sauteed chopped red pepper & shallots and it added some zip without changing the texture or basic taste.
November 4, 2003
I highly recommend this to anyone who enjoys Red Lobster's Crab Alfredo. It came out perfectly. I made the sauce in advance and it thickened upon standing so I added a little of the pasta water to thin it out.
November 4, 2003
I highly recommend this if you're a fan of Red Lobster's Crab Alfredo. This turned out perfectly.